Cheesy Corn and Green Chile Casserole Recipe – 5-Ingredient Comfort Classic
This cheesy corn and green chile casserole is a warm, and hearty dish that’s perfect for feeding a hungry crowd. It’s not only comforting and flavorful but also budget-friendly and incredibly easy to make.
Whether you’re preparing a family dinner, a potluck side, or just craving something cozy, this casserole delivers all the comfort of a home-cooked meal with minimal effort.
Why You’ll Love This Casserole
Cheesy corn and green chile casserole is a classic combo in Southwestern and American comfort food. The sweetness of the corn pairs perfectly with the mild heat and flavor of the green chiles, creating a savory, crave-worthy bite every time.
This recipe uses pantry staples—like canned corn and creamed corn—to cut down on prep time without sacrificing flavor. Plus, it’s super versatile. Want to make it heartier? Add cooked shredded chicken. Want it spicier? Toss in some chopped jalapeños or a pinch of cayenne.
And yes, it works beautifully in a crockpot.
Ingredients Needed to Make Corn and Green Chile Casserole
- 1 can (about 14 ounces) vegetable broth
- 1/2 cup cornmeal
- 1 can (7 ounces) whole kernel corn, drained
- 1 can (4 ounces) mild green chiles, drained
- 1/4 cup diced red bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (about 4 ounces) shredded cheddar cheese
Optional add-ins: chopped jalapeños, cooked shredded chicken, chopped green onions
Instructions – How to Make Corn and Green Chile Casserole
- Pour vegetable broth into your crockpot.
- Whisk in the cornmeal until fully combined.
- Add corn, green chiles, red bell pepper, salt, and black pepper. Stir gently.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
- Stir in the shredded cheddar cheese.
- Continue cooking uncovered on low for 15 to 30 minutes, or until the cheese is fully melted and the mixture thickens.
Serving & Storage Tips
You can serve this casserole as a main dish with a side salad or warm bread. It also makes a great side for grilled meats or hearty Tex-Mex meals.
Leftovers? Store in an airtight container in the refrigerator for up to 4 days.
To reheat:
- Microwave in short intervals, adding a splash of water to maintain moisture.
- Oven method: Reheat at 325°F until warmed through.
This dish also freezes well for up to 3 months.
Can You Make This Casserole Ahead of Time?
Absolutely! One of the best things about this cheesy corn and green chile casserole is how well it stores and reheats. You can make it a day or two in advance and simply keep it in the fridge in an airtight container. When you’re ready to serve, just warm it in the oven at 350°F until heated through, or microwave individual portions for a quick fix.
If you’re planning further ahead, this casserole also freezes well. Let it cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat as needed.
Whether you’re meal prepping or just love having comforting leftovers on hand, this casserole holds up beautifully.
Final Thoughts
This cheesy corn and green chile casserole is everything you want in a comfort food recipe—easy, cozy, and full of flavor. Whether you’re feeding a crowd or just want something warm and satisfying, it’s a go-to dish you’ll come back to again and again.
If you’re looking for something a little more festive, check out our Shrimp and Chicken Fajitas recipe for a flavor-packed dinner option.
